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Category: Recipes
Prep Time: Cook Time: Total Time:
Made and Served Hot but can be chilled and served as a cold spread.
Serves: 12-16, Cooktime: <30 minutes, Difficulty: 3
Ingredients:
(6) Regular Cream Cheese 8 ounce blocks
(8) ounces (approximately 2 cups) Shredded Colby/Jack Cheese
(half/cup) Cup Cooking Sherry
(3) Tablespoons of Dijon mustard
(4) Tablespoons Parsley (dried)
(2) Tablespoons Garlic Powder
(2) Tablespoons of Old Bay seasoning
(12) ounces of Crab Claw Meat
(1) pound of Backfin Lump Crab Meat
Crackers of your choice recommend thick and sturdy.
Optional:
Several dashes of Worcester Sauce
Round loaf of Bread
Directions:
1. To save time, soften cream cheese in microwave soft glass bowel on low power. I normally use a prep bowel than transfer the dip to a glass serving bowel however this recipe can be made and served in same bowel or casserole dish.
2. Add ½ cup of cooking Sherry
3. Break up and stir cream cheese until soft and consistent texture. Do not overheat.
4. Add: Parsley, Garlic Powder, Dijon mustard and just the Crab Claw Meat. Claw meat adds texture and in Maryland is historically used in Maryland Crab soup base to flavor the recipe.
5. Mix cream cheese and aforementioned ingredients well with a large fork (do not whip).
6. Reheat in microwave as required on low-medium to permit blending of ingredients stir in shredded Colby/Jack cheese.
7. The Art: Gently fold in the lump crab meat. Recommend transferring ¼ of mixture at a time into serving bowel and fold in ¼ of lump crab meat and repeat until mixture is completed.
8. Microwave on low until ready to serve or on 200 degrees in conventional oven until ready to serve. Serve on heating plate if intended to stay out more than 30 minutes.
9. For additional interest use slice cheddar cheese and cut out a crab silhouette, place on top of dip and melt.
Serving Options:
Place serving bowel or casserole dish on platter and surround with crackers, toasted bread.
Or,
Hollow out center of Round loaf of bread (large individual or small ones for individual servings). Transfer crab dip into hollow out part of bread and use removed chunks of bread for dipping with additional crackers or toast points.
Or,
Allow ingredients to chill completely in refrigerator, serve cold as a spread. For the artistically inclined: After chilled, on flat serving platter, hand mold crab dip into shape of crab, sprinkle Old Bay seasoning lightly (or Paprika for those who don’t have access to Old Bay or want the very spicy effect).
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Duke s Hot or Cold Maryland Crab Dip/Spread
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Category: Recipes
Prep Time: Cook Time: Total Time:
Made and Served Hot but can be chilled and served as a cold spread.
Serves: 12-16, Cooktime: <30 minutes, Difficulty: 3
Ingredients:
(6) Regular Cream Cheese 8 ounce blocks
(8) ounces (approximately 2 cups) Shredded Colby/Jack Cheese
(half/cup) Cup Cooking Sherry
(3) Tablespoons of Dijon mustard
(4) Tablespoons Parsley (dried)
(2) Tablespoons Garlic Powder
(2) Tablespoons of Old Bay seasoning
(12) ounces of Crab Claw Meat
(1) pound of Backfin Lump Crab Meat
Crackers of your choice recommend thick and sturdy.
Optional:
Several dashes of Worcester Sauce
Round loaf of Bread
Directions:
1. To save time, soften cream cheese in microwave soft glass bowel on low power. I normally use a prep bowel than transfer the dip to a glass serving bowel however this recipe can be made and served in same bowel or casserole dish.
2. Add ½ cup of cooking Sherry
3. Break up and stir cream cheese until soft and consistent texture. Do not overheat.
4. Add: Parsley, Garlic Powder, Dijon mustard and just the Crab Claw Meat. Claw meat adds texture and in Maryland is historically used in Maryland Crab soup base to flavor the recipe.
5. Mix cream cheese and aforementioned ingredients well with a large fork (do not whip).
6. Reheat in microwave as required on low-medium to permit blending of ingredients stir in shredded Colby/Jack cheese.
7. The Art: Gently fold in the lump crab meat. Recommend transferring ¼ of mixture at a time into serving bowel and fold in ¼ of lump crab meat and repeat until mixture is completed.
8. Microwave on low until ready to serve or on 200 degrees in conventional oven until ready to serve. Serve on heating plate if intended to stay out more than 30 minutes.
9. For additional interest use slice cheddar cheese and cut out a crab silhouette, place on top of dip and melt.
Serving Options:
Place serving bowel or casserole dish on platter and surround with crackers, toasted bread.
Or,
Hollow out center of Round loaf of bread (large individual or small ones for individual servings). Transfer crab dip into hollow out part of bread and use removed chunks of bread for dipping with additional crackers or toast points.
Or,
Allow ingredients to chill completely in refrigerator, serve cold as a spread. For the artistically inclined: After chilled, on flat serving platter, hand mold crab dip into shape of crab, sprinkle Old Bay seasoning lightly (or Paprika for those who don’t have access to Old Bay or want the very spicy effect).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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